Chilled Lemon Cucumber and Yogurt Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
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A perfect soup for summertime-light and refreshing, getting its inspiration from Indian raita. The freshest ingredients you can find is key. Keep soup chilled until just before serving. From the book Healthy First Courses, a cookbook collection of recipes from Williams Sonoma. (I switched lemon cucumbers for standard cucumbers though.) Ingredients:
6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers) |
1 1/2 cups low-fat plain yogurt |
1 cup low-fat buttermilk |
1 tablespoon extra virgin olive oil |
1 garlic clove, peeled and minced |
3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (not dried, not dried) |
1/8 teaspoon red pepper flakes or 1/8 teaspoon cayenne |
1/2 cup water or 1/2 cup vegetable stock |
1/4 teaspoon salt, to taste |
1/8 teaspoon white pepper |
3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds) |
fresh lemon juice, to lightly drizzle on each serving soup |
cayenne |
ice cube |
Directions:
1. In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
2. In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
3. Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
4. Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
5. Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.
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